Directions

Start preparing this loaf the day before serving. Top and tail courgettes, then slice lengthways. Brush with oil and cook on a griddle till just tender.

Grill capsicum until skin blackens, and once it cools rub off skin, remove seeds and cut flesh into wide strips.

Slice baguette in half horizontally (if it's very long you may like to cut it in half vertically as well and make 2 loaves). Using your fingers pull out the soft bread in the centre of the loaf and discard, leaving 1 to 2cm of bread around the crust.

Arrange courgette and capsicum over one half of the bread. Cover with tomato, onion, salami, olives, capers, basil and cheese. Season and drizzle with a little olive oil.

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